Millet with Coconut Milk: Luk Dueai Peak

How about an easy Thai dessert? Today, I’d like to present to you the recipe for sweetened millet with coconut milk. This dessert is called ‘luk dueai peak’ (ลูกเดือย) in Thai. You can also find this treat in Thai local markets where it is often sold. This dessert can be served hot or cold.

Millet with Coconut Milk

Sweetened millet with coconut milk (photo credit: cooking.kapook.com

Sweetened millet with coconut milk (photo credit: cooking.kapook.com

Here is what you need to prepare 5 portions:

  • 100g millet (soak the millet for about 4-6 hours)
  • 1/2 cup of taro
  • 1/8 cup of arrowroot flour
  • 1/8 cup of tapioca flour
  • 3 cups of water
  • 100g sugar (or less, as to taste)
  • 1 cup of coconut cream
  • 1/2 TSP rice flour
  • 1/2 TSP salt

Preparation:

Take a pot and put in the coconut cream, salt and rice flour. Cook on a low heat and stir until the flour and salt dissolve. Take another pot and let the millet simmer on a low to medium heat for around 20-30 minutes. Then add the taro and let it simmer for 3-4 minutes. Now add the sugar and stir until the sugar dissolves. Then mix the tapioca and arrowroot flour with water (you will need about 1/2 cup of water). Add this flour mixture into the pot with the cooked millet. Stirr until the mixture thickens. Well, you’re ready to serve! Put the sweetened millet in a bowl and pour some coconut cream on top 🙂

The following video will show you how to prepare millet with coconut milk. You can easily learn how to cook this sweet treat.

Hope you’ll give this Thai dessert a try!

Yours, Sirinya

(P.S. Please check out my Thai Food Dictionary for more general information)




Thai Food: Mackerel in Dried Red Curry

How about an easy but hearty Thai dish? Perhaps you’d like to try this one: mackerel in dried red curry (ฉู่ฉี่ปลาท). This dish is popular throughout Thailand. The main ingredients are mackerel, red curry paste and coconut milk.

Mackerel in dried red curry

Mackerel in dried red curry (photo: bloggang.com)

Mackerel in dried red curry (photo: bloggang.com)

Sounds good?! Here is what you need to prepare two portions:

  • 2-4 mackerels
  • 3 TSP of red curry paste
  • 1 TSP fish sauce
  • 2 TSP sugar (or less, as to taste)
  • 2 kaffir lime leaves
  • 350g coconut milk
  • 1 red chili

Preparation:

First, slice the kaffir lime leaves, then cut the chili into small pieces. Take a wok, heat the coconut milk and add the curry paste. Season with fish sauce and sugar, then put in the mackerels. Coat them with the sauce and stir-fry until the fish is done.

Now it’s time to serve! Take a plate and arrange your dish nicely, topping it with sliced kaffir lime leaves, a bit of coconut milk and red chili.

The following video shows you how to prepare this easy Thai meal. Enjoy!

I hope you’ll give mackerel with dried red curry a try! 🙂

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Crispy Lotus Blossom Cookie: Khanom Dok Jok

Crispy Lotus Blossom Cookie (Khanom Dok Jok, ขนมดอกจอก) is a beautiful traditional Thai dessert shaped in the form of a lotus. ‘Dok Jok’ means lotus and this water plant can be found throughout Southeast Asia. If you have a brass mold in the form of a lotus, it is really easy to do this dessert at home. However, you can of course use any other kind of mold if you do not have a lotus shaped one.

Crispy Lotus Blossom Cookie

Crispy Lotus Blossom Cookie (photo: bloggang.com)

Crispy Lotus Blossom Cookie (photo: bloggang.com)

Ingredients for 3-4 portions:

  • 250g rice flour
  • 50ml coconut milk
  • 65ml red lime water
  • 120g sugar
  • 1/2 TSP salt
  • 1 TSP black sesame
  • palm oil for deep-frying

Preparation:

Mix the ingredients together, take a bowl and first put in the dry ingredients, i.e. rice flour, sugar, salt. Then add the lime water and coconut milk. Mix everything together well and finally add the black sesame. Take a pan or wok and heat the palm oil for frying. Prepare the mold by first putting it into the oil and then dip the mold into the batter. Put the mold into the hot oil and let it fry until the batter hardens. Shake the mold gently so that the cookie separates from the mold. Repeat the process and let all cookies fry until they are golden. Finally, let then cool down on small cups. You’re ready to serve!

In the following video you can easily learn how to prepare Crispy Lotus Blossom Cookies.

Hope you’ll give this delicious Thai dessert a try!

Yours, Sirinya

(P.S. Please check out my Thai Food Dictionary for more general information)




Pumpkin in Coconut Milk: Fak Thong Kaeng Buet

Halloween is coming soon and this is also the pumpkin season of the year. Thus, it’s time for an easy Thai dessert recipe. Today, I’d like to present you pumpkin in coconut milk (Fak Thong Kaeng Buet, ฟักทองแกงบวด). It’s easy to prepare, the main ingredients are of course pumpkin and coconut milk. Hence, this recipe is similar to bananas in coconut milk (Kluai Buad Chi) if you remember this one 🙂

Pumpkin in coconut milk

pumpkin in coconut milk (photo credit: cooking-kapook.com)

pumpkin in coconut milk (photo credit: cooking-kapook.com)

Here is what you need to prepare 4 portions:

  • 500g pumpkin
  • 5 cups of coconut milk
  • 1/4 cup of palm sugar
  • 1/2 cup of sugar (as to taste, you may also take less sugar)
  • 1TSP salt
  • lime water

Preparation:

Wash the pumpkin and cut it into bite-size pieces. Then soak the pumpkin pieces in lime water for about 30 minutes. Take a pot and bring the coconut milk to a boil. Add in the pumpkin and boil until it is cooked. Then put in the palm sugar, sugar and salt. Stir until the sugar and salt are well dissolved. You’re ready to serve!

This recipe comes from the amazing cooking channel WhatRecipe.tv. In the following video, you can easily learn how to prepare this easy Thai dessert.

Hope you’ll give pumpkin in coconut milk a try! 🙂

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Thai Dessert – Water Chestnuts in Syrup (Tub Tim Krop)

Water chestnuts in syrup and coconut milk is a very famous, popular but also traditional Thai dessert. In Thai it is called Tub Tim Krop (ทับทิมกรอบ). In fact, ‘Tub Tim’ means pomegranate and hence, this dessert is also referred to as ‘pomegranate seeds’ or ‘rubies’ since the chestnuts are usually coated with red or pink food colouring. The water chestnuts are put in syrup with coconut milk and crushed ice on top.

Thai dessert ‘Tub Tim Krop’

Thai dessert - water chestnuts in syrup (photo credit: foodrepublic.com)

Thai dessert – water chestnuts in syrup (photo credit: foodrepublic.com)

 

Ingredients:

For the chestnuts:

  • 200g water chestnuts
  • 50g tapioca flour
  • 100ml water
  • 1/2 TSP red or pink food colouring (optional, you may leave the colouring out completely or use other colours than red)

For the syrup:

  • 100g sugar
  • 100ml water
  • 125ml coconut milk
  • 1/4 TSP salt
  • 3 pandan leaves/ pandanus flavour
  • crushed ice

Preparation:

The first step is to cut the water chestnuts into cubes of about 1cm. Then prepare the food colouring (optional), take a bowl of water and put in some drops of food colouring. Mix everything together well and put in the chestnuts. Make sure the chestnuts are evenly coated in the food colouring mixture and let them sit for about 5 minutes.

The second step is to prepare the syrup, boil the water and put the sugar in. Let it boil for about 3 minutes, then let the syrup cool down.

In a next step, bring the coconut milk to a boil and add the salt & pandan leaves/pandan flavour. Let it cook for 3 minutes, then remove the leaves and let the coconut milk cool down.

In the meantime, drain the chestnuts from the dyed water and roll each piece in tapioca flour. Then boil up the chestnuts and let them cook until they float. Remove the chestnuts with a strainer. The chestnuts should then be cooled in some cold water. You’re now nearly ready to serve!

Tub Tim Krob - ready to serve (photo credit: foodspotting.com)

Tub Tim Krob – ready to serve (photo credit: foodspotting.com)

Put some of the chestnuts in a bowl, add some syrup, coconut milk and crushed ice on top 🙂

This recipe for water chestnuts in syrup comes from the marvellous cooking channel WhatRecipe.tv. In the following video you can easily learn how to make this treat.

‘Tub Tim Krop’ is a very refreshing Thai dessert and thus great for a hot climate and for summertime.

Hope you’ll give this recipe a try!

Yours, Sirinya

(P.S. for more information, check out my Thai Food Dictionary)




Tom Kha Gai – Thai Coconut Soup (ต้มข่าไก่)

Tom Kha Gai (ต้มข่าไก่) is commonly known as Thai coconut soup with chicken. It is a very popular Thai soup next to Tom Yum Gung which I have dealt with in a recent post. In comparison to Tom Yum however, Tom Kha is a milder and generally less spicy soup. Thus, this dish is suitable for everyone who likes an exotic soup that is not too hot. However, of course you may spice your Tom Kha up as to taste 😉

Tom Kha Gai

Tom Kha Gai Soup (photo credit: thaizeit.de)

Tom Kha Gai Soup (photo credit: thaizeit.de)

Literally translated Tom Kha Gai means ‘chicken galangal soup’. This soup occurs in Thai and Lao cuisine and the main ingredients are coconut milk, galangal, kaffir lime leaves, lemongrass and Thai chilli peppers. Further ingredients are chicken, mushrooms, coriander (cilantro), fish sauce and lime juice. Alternatively, you may also prepare this soup in a vegetarian style by only using mushrooms (tom kha het, ต้มข่าเห็ด) or tofu (tom kha taohu, ต้มข่าเต้าหู้). Further variations of this dish are Tom Kha with seafood (tom kha thale, ต้มข่าทะเล) and with pork (tom kha mu, ต้มข่าหมู).

Here is what you need for a great bowl of this fabulous soup:

  • 170 grams of chicken breast (or tofu/shrimp)
  • 1 green onion
  • 3-4 thin sliced galangal
  • 2-4 kaffir lime leaves (or lemon leaves)
  • 1 lemongrass stalk (or a little less)
  • 1.5 cups coconut milk
  • 1.5 cups chicken/veggie stock (or water)
  • 1/2 cup mushroom (any kind!)
  • 1/3 cup fish sauce
  • 1/3 cup lemon or lime juice
  • 3.5 TSP sugar (or 1/4 the amount of honey)
  • 1/2 cup cilantro
  • 1-4 fresh or dried chilies
  • 1-2 TSP chili oil

Preparation:

In a first step cube the chicken breast and thinly slice the green onion and galangal. Then chop the kaffir lime leaves and the cilantro leaves, stems and bottoms separately. Cut the mushrooms however you like.

In the next step put the kaffir lime leaves, galangal, and  half of the green onion in simmering or lightly boiling chicken stock for about 6 minutes. Then add cilantro bottoms (leaf and mostly stems), chicken cubes, fish sauce and sugar. Let it boil for 5-6 minutes and ensure that the chicken is fully cooked.

Then add coconut milk, mushrooms and any other additional veggies. Bring back to medium heat until the soup is boiling 5-6 minutes. In serving the dish prepare lime, chili oil, the other half of the green onion, most of the cilantro, and chilies. Garnish the soup with the remaining cilantro and you’re ready to serve!

The following video will demonstrate you how to prepare Tom Kha Gai!

Hope you’ll give this dish a try! Have a delicious meal 🙂

Yours, Sirinya

(P.S. Please check out my Thai Food Dictionary for more general information)




Thai Green Curry- Gaeng Khiao Waan- แกงเขียวหวาน

I’ve lately presented a lot of Thai curries: Yellow Curry, Phaneang, Massaman and Red Curry but still Thai Green Curry is missing 😉 Thai Green Curry is called ‘Gaeng Khiao Waan’ (แกงเขียวหวาน) which literally translated means ‘sweet green curry’ although this dish is not particularly sweet. The green curry paste consists mainly of greenish ingredients such as lemongrass, lime peel, coriander root and seeds. Further ingredients are green Thai chillies (Phrik Khi Nu: พริกขี้หนู), garlic, shallots, Siamese ginger root and ‘Kapi’ which is shrimp paste.

Thai Green Curry

Homemade Thai green curry (photo taken by myself)

Homemade Thai green curry (photo taken by myself)

Like the other Thai curries, the green one is also prepared with curry paste and coconut milk. Hence, Thai curries differ from Indian curries which are prepared with grounded spices.

Here are the ingredients you’ll need to cook two portions:

  • 1 1/4 cup of coconut milk (about 300ml)
  • 25g green curry paste (about 1,5 TSP)
  • 1/2 cup of chicken stock
  • 225 g chicken filet or thigh (bone- and skinless), if you use filet you may marinate them adding 2TSP of fish sauce
  • 1 TSP finely chopped palm sugar
  • 1 TSP fish sauce
  • 2 roughly torn kaffir lime leaves
  • 1 cup of cooked bamboo shoots, sliced into bite-sized pieces, optionally you may also take Thai aubergines which are commonly used as an ingredient in this curry
  • 1/2 cup of Thai basil
  • 1/2 spur chilies or ¼ red bell pepper

A vegetarian version of this dish would be to replace the chicken by tofu and the fish sauce by soy sauce or sea salt.

Thai green curry, homemade by myself

Thai green curry with chicken, homemade by myself

If you’re interested in preparing the curry paste yourself, I recommend you check out RinSCookBook. Here is how to prepare the paste:

Preparation of the curry:

You may reduce half of your coconut milk until the oil separates from the milk. However, it is no problem if the coconut milk does not reduce after being heated. This may be the case if you use canned and processed coconut milk. Just continue with the recipe and add your green curry paste in. Le it cook for about 2 minutes until the paste is aromatic and combined with the coconut milk.

Then add the chicken, coat it in the curry paste and add the kaffir lime leaves, chicken stock and the remaining coconut milk. In a further step, add in the palm sugar and about 1/2 TSP of fish sauce. Let everything cook and simmer gently for about 15 minutes until the chicken is cooked. Finally, add the bamboo shoots or aubergines and bring them to a boil. Season your curry with the remaining fish sauce and in a last step stir in Thai basil and chillies or peppers. Serve with jasmine rice and you’re done 🙂

The following video will demonstrate you how to prepare Thai Green Curry with chicken!

Hope you’ll give this dish a try! Have a delicious meal 🙂

Yours, Sirinya

(P.S. Please check out my Thai Food Dictionary for more general information)




Thai Pumpkin Custard – Sankaya Dessert

Thai pumpkin custard (Sankaya, สังขยา) is a popular Thai dessert which is often sold in fresh-food markets and as street food. To prepare this dessert, we stuff a whole pumpkin or kabocha (Asian winter squash) with a sweet coconut milk and egg custard which is then steamed. This is a very beautiful and aesthetic dessert with balanced textures which also show the influence of the Portuguese on Thai food.

In fact, due to Portuguese influence in the 1600s, eggs were added to Thai desserts and sweets. In Thai, this dessert is also called ‘Sankaya Fak Thong’, ‘Fak Thong’ referring to ‘golden squash’ (ฟักทอง). This dessert is also known in Cambodia where it is called ‘Sankhya lapov’. The Khmer word for pumpkin is ‘lapov’.

Thai Pumpkin Custard

Thai pumpkin custard (photo credit: verygoodrecipes.com)

Thai pumpkin custard (photo credit: verygoodrecipes.com)

 

Ingredients for 4-5 portions:

  • 1 pumpkin (400-600g)
  • 4 eggs
  • 200ml coconut milk
  • 300g palm sugar
  • 2 TSP rice flour
  • 1/s TSP salt
  • 1000ml limewater
  • 3-4 pandan leaves or pandanus flavour

Preparation:

First prepare the pumpkin: wash it and cut out the top, then remove all the seeds and stringy insides from the pumpkin. In the next step, soak the pumpkin in 1 litre of limewater for 20-30 minutes.

Then prepare the custard: put the four eggs in a large mixing bowl, add salt, coconut milk, rice flour and palm sugar. Add also your pandan leaves or pandanus flavour and mix everything well by hand. It is important that the palm sugar is completely dissolved. Then stain the mixture with cheesecloth and afterwards fill your pumpkin with this custard mixture and put it in a steamer with boiling water. That is to say, place the pumpkin inside the steamer basket and steam for about 40-45 minutes.

Finally take the pumpkin out, let it cool down and you’re ready to serve! Your pumpkin is now like a pie, simply cut a piece out 🙂

Thai pumpkin custard like pie (photo credit: Takeaway, wikimedia.org)

‘Sankaya’ dessert like pie (photo credit: Takeaway, wikimedia.org)

This recipe for steamed pumpkin custard comes from the marvellous cooking channel WhatRecipe.tv. In the following video, you can easily learn how to make this dessert.

I think Thai pumpkin custard is an amazing dessert that may also be a nice exotic pie for Halloween 🙂

Hope you’ll give this a try!

Yours, Sirinya

(P.S. for more information, check out my Thai Food Dictionary)




Thai Style Banana, Pineapple & Coconut Smoothie

Today I’d like to share with you a nice and easy recipe how to make a Thai style banana, pineapple & coconut Smoothie. Summertime is coming soon and this is a perfectly refreshing and tropical drink for the season. What is more, banana, pineapple and coconut are a good combination for a Thai style smoothie. To make it extra special, I suggest you put in a small drop of Pandanus (Pandan, in Thai: Bai Toey) flavour or some additional coconut extract 🙂 The Pandanus flavour will make your smoothie a little greenish but gives your drink a nice aroma.

Thai Style Smoothie

banana, pineapple & coconut smoothie (photo credit: makeandtakes.com)

banana, pineapple & coconut smoothie (photo credit: makeandtakes.com)

Ingredients for two smoothies:

  • 1 large ripe banana, cut into chunks
  • 2 cups of fresh pineapple, cut into chunks
  • 1/2 cup of light or regular coconut milk
  • 1/2 cup of ice
  • 1 drop of Pandanus flavour and/or coconut extract (optional)
  • additional sugar or sweetener, as to taste (optional)

pandanus flavour (photo credit: templeofthai.com)

Pandanus flavour (photo credit: templeofthai.com)

Preparation:

Put the banana and pineapple chunks with the coconut milk and the ice into a blender and mix until everything is smooth. Optionally, you may add a drop of pandanus flavour or coconut extract and additional sugar or sweetener, as to taste.

Smoothie garnished with cream on top (photo credit: bakingbites.com)

Tropical drink garnished with cream on top (photo credit: bakingbites.com)

You may garnish your tropical drink with some cream and dried coconut flakes on top 🙂 It’s perfect for breakfast but also as a snack or a dessert.

In addition, you can also make delicious ice-pops with this smoothie. You just need an ice pop container. When the mixture is nearly frozen, put in the popsicle sticks in centre. Freeze for at least five hours or preferably overnight. By the way, if you’ve acquired a taste for bananas and coconut now, you may also want to try ‘Kluai Buad Chi’ which is a Thai bananas in coconut milk dessert.

An easy-peasy recipe, isn’t it? Hope you’ll give it a try! 🙂

Yours, Sirinya